Effect of brine concentration on physico-chemical characteristics, texture, rheological properties and proteolysis level of cheeses produced by an optimized wild cardoon rennet-Reference-Cited by-同舟云学术

Effect of brine concentration on physico-chemical characteristics, texture, rheological properties and proteolysis level of cheeses produced by an optimized wild cardoon rennet

Published:2020-07-17 Issue:4 Volume:58 Page:1331-1340
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Ben Amira Amal^ORCID,Arias Anthony Argüelles,Fickers Patrick,Attia Hamadi,Besbes Souhail,Blecker Christophe

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-020-04643-8.pdf

Reference19 articles.

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2. Ben Amira A, Mokni A, Yaich H, Chaabouni M, Besbes S, Blecker C, Attia H (2017) Technological properties of milk gels produced by chymosin and wild cardoon rennet optimized by response surface methodology. Food Chem 237:150–158

3. Blecker C, Habib-Jiwan J-M, Karoui R (2012) Effect of heat treatment of rennet skim milk induced coagulation on the rheological properties and molecular structure determined by synchronous fluorescence spectroscopy and turbiscan. Food Chem 135(3):1809–1817

4. Bruno MA, Lazza CM, Errasti ME, López LM, Caffini NO, Pardo MF (2010) Milk clotting and proteolytic activity of an enzyme preparation from Bromelia hieronymi fruits. LWT-Food Sci Technol 43(4):695–701

5. Brutti CB, Pardo MF, Caffini NO, Natalucci CL (2012) Onopordum acanthium L. (Asteraceae) flowers as coagulating agent for cheesemaking. LWT-Food Sci Technol 45(2):172–179